This brussels sprouts recipe is by David Chang of Momofuku. Enough said, maybe? If not, consider the brilliance behind this dish. It infuses stodgy brussels sprouts with hints of savory, sweet, tart, and spicy.

Momofuku's Bo Ssam

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. (Photo: Marcus Nilsson for The New York Times)